Description
This creamy and cheesy Crab Rangoon Dip combines cream cheese, sour cream, mayonnaise, and shredded imitation crab meat with savory seasonings, baked to bubbly perfection and served with crispy homemade wonton chips. Perfect for game days, parties, or casual gatherings, this dip captures the delightful flavors of traditional crab rangoons in a convenient, shareable dish.
Ingredients
Scale
Dip
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat, shredded or finely chopped
- 1½ cups Monterey Jack cheese, freshly shredded
- ½ cup green onions, sliced
Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers, sliced in half diagonally
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 1½ to 2-quart casserole dish or another oven-safe dish with non-stick cooking spray and set aside.
- Mix the Base: In a large bowl, beat the cream cheese until smooth. Add the sour cream, mayonnaise, soy sauce, minced garlic, and granulated sugar. Mix thoroughly until fully combined.
- Add Crab and Cheese: Stir in the shredded imitation crab meat, half of the shredded Monterey Jack cheese, and all of the sliced green onions, ensuring an even distribution.
- Assemble in Baking Dish: Transfer the crab mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining shredded cheese over the top.
- Bake the Dip: Place the dish in the oven and bake for 25 minutes or until the cheese is melted and the dip is bubbly. For a golden top, optionally broil for an additional 2-3 minutes but watch carefully to avoid burning.
- Prepare Wonton Chips: Heat vegetable oil in a deep-frying skillet or Dutch oven over medium heat until it reaches 360-365 degrees Fahrenheit. Slice wonton wrappers diagonally into triangles.
- Fry Wonton Chips: Add 2-3 wonton triangles at a time to the hot oil and fry for 25-30 seconds or until they just begin to develop color. Remove immediately and drain on a cooling rack set atop a baking sheet. Repeat with remaining wontons as desired.
- Serve: Serve the warm Crab Rangoon Dip alongside the crispy homemade wonton chips, buttery crackers, or tortilla chips for dipping.
Notes
- Nutritional information does not include the fried wonton chips.
- For best flavor, use canned lump crab or fresh crab meat if available. Imitation crab is a cost-effective and tasty alternative.
- Make Ahead: Assemble dip up to 24 hours ahead. Cover tightly and refrigerate. When ready, bake as directed, adding 5-10 minutes to baking time since it will be chilled.
- Storage: Keeps up to 4 days refrigerated in an airtight container. Freezing is not recommended.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and substitute wonton chips with gluten-free crackers or veggie dippers.
- Lighter Option: Substitute Greek yogurt for some or all of the sour cream and mayonnaise for a creamy dip with more protein and less fat.
- Low-Carb/Keto-Friendly: Skip wonton chips and serve with fresh vegetable dippers or pork rinds and cheese crisps.
- Dairy-Free: Replace cream cheese, sour cream, and shredded cheese with dairy-free alternatives that melt well.
Nutrition
- Serving Size: 1/5 recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 55 mg
